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Tonight’s STV 2 Live at Five Recipe….

Our delicious Cheese, Tomato and Basil Tartlets, serve with some mixed leaves and homemade potato salad.  So easy to make, freeze well and very popular with all the family.

6 Individual Tartlets


For the pastry

175g plain flour, plus extra for dusting

1tsp mustard powder

75g cold butter, cut into small pieces

50g parmesan cheese, finely grated

1 large free range egg, beaten


For the filling

1tbs olive oil

2 large onions, thinly sliced

1 clove garlic

200g baby spinach

100g mature cheddar cheese, grated

2 large free range eggs

300ml double cream

12 cherry tomatoes, sliced

A handful of chopped fresh basil leaves, torn

Salt and freshly ground pepper



You will need 6 x tartlet tins about 10cm in diameter and 2cm deep, and an 11.5 plain pastry cutter

Lightly grease the tartlet tins

Make the pastry. Measure the flour, mustard powder and butter into a food processor and whizz until the mixture resembles fine breadcrumbs. Add the cheese and the beaten egg and mix again until the mixture comes together

Roll the pastry to the thickness of a £1 coin on a lightly floured work surface and use the pastry cutter to stamp out the discs a little larger than the tins, re-rolling the pastry as needed. The pastry needs to be above the edge. Use the discs to line the prepared tins. Prick the base with a fork and place into the fridge to chill for 30 minutes while you make the filling

Preheat the oven to 200C/180Fan/Gas6, put heavy baking sheet into oven to get hot

Heat oil in a pan and cook the onion over a high heat for 2-3 minutes. Lower the heat, add the garlic and cook for about 10 minutes.

Don’t let the onion colour

Meanwhile, put the kettle on to boil. Sit the spinach in a colander in the sink and pour over the boiling water to wilt the leaves. Refresh in cold water to keep the colour, and then press to squeeze out as much water as possible. Tip the drained spinach on to a board and coarsely chop. Add the spinach to the onion and stir. Remove from the heat and set aside to cool

Divide the cooled onion and spinach among the tartlet cases and top with the grated cheddar cheese. Beat the eggs together in a jug, add the cream and season with salt and pepper. Carefully pour the egg and cream mixture into each of the tartlets and place four tomato halves on top. Sprinkle the basil leaves over the top

Bake in the oven on the hot baking sheets for 20 minutes until set and pale golden.